Ingredients
4 Cups all-purpose flour
2 teaspoons baking powder
3 teaspoons baking soda
1 1/2 teaspoons salt
2 jars (18 ounces each) creamy peanut butter
2 Cups butter (4 sticks), softened
2 Cups packed brown sugar
2 Cups (plus 1/4 Cup) granulated sugar
4 large eggs
2 teaspoons vanilla extract
Preheat oven to 350°. In medium bowl stir flour, baking powder, baking soda, and salt until blended.
In large bowl beat peanut butter, butter, brown sugar, and 2 cups granulated sugar until creamy, occasionally scraping bowl. Beat in vanilla, then eggs, one at a time, beating well after each addition. Beat in flour mixture just until blended, occasionally scraping bowl.
Drop dough by rounded measuring tablespoons, 2 inches apart, onto ungreased or parchment paper lined cookie sheets. Put remaining sugar in bowl, dip tines of fork into sugar, and press crisscross pattern into top of each cookie.
Bake until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool. Makes approximately 10 dozen.
